PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
- In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
- In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.
RAVIOLI WITH RADICCHIO AND SAGE
It may look like the radicchio owns this dish, but the sweet onions, sage, butter and cheese mellow its rough edges. And though we call for over a pound, it cooks very quickly, in 2 batches. If you have some funky taleggio cheese on hand, toss a few small chunks into each bowl of ravioli.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large, wide pot of salted water to a boil.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until tender, about 4 minutes. Increase the heat to medium-high, add half the radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Transfer everything to a medium bowl.
- Melt 2 tablespoons of the remaining butter in the skillet; add the remaining radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Return the first batch of vegetables to the skillet, stir to combine, remove from the heat and cover to keep warm.
- While cooking the radicchio, add the ravioli to the pasta water, stir well and cook until just tender, about 6 minutes. Reserve 1/3 cup of the pasta water, then strain the ravioli in a colander.
- Melt the remaining 1 tablespoon butter in the pasta pot over low heat. Add the sage and cook, stirring, about 1 minute. Add the ravioli and toss to coat with sage butter. Add the vegetables and stir well. Add 3 tablespoons of the reserved pasta water and toss to coat. The ravioli should be nicely slicked; if it seems dry, add the remaining water a tablespoon at a time. Season with salt and pepper. Divide the ravioli among four warm bowls and serve.
ROASTED PUMPKIN RAVIOLI WITH BROWNED SAGE BUTTER
My spin on a classic recipe. Based on chef Andrew Evan's recipe from Baltimore Style Magazine September/October 2007 issue.
Provided by Raquel Grinnell
Categories Pumpkin
Time 1h15m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 11
Steps:
- Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes.
- Scoop out cooked pumpkin and place in a food processor with onion, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and stir to combine.
- Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place 20 raviolis on a sheet tray and put in freezer.
- In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
- Cook ravioli in salted boiling water until they float. Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.
Nutrition Facts : Calories 409.8, Fat 38.9, SaturatedFat 17.7, Cholesterol 115.2, Sodium 24.7, Carbohydrate 13.4, Fiber 2.1, Sugar 3, Protein 5.7
PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
Provided by Kozmic Blues
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add fresh ravioli and cook for about 4 minutes or until the float to the top.
- Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
- Cover with foil to keep warm while you prepare the sauce.
- In a small saute pan, melt the stick of butter over low heat.
- When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
- Remove butter sauce from the heat and grate in the nutmeg.
- Pour butter sauce over the ravioli.
- Sprinkle with grated cheese and toasted hazel nuts (if using).
- Grate the amaretti cookies over the dish and serve immediately.
Nutrition Facts : Calories 278.2, Fat 27.1, SaturatedFat 16.9, Cholesterol 84.2, Sodium 202.3, Carbohydrate 3.9, Fiber 0.1, Sugar 1.6, Protein 5.6
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